Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, raspberry glazed pork chops. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Raspberry Glazed Pork Chops is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Raspberry Glazed Pork Chops is something which I’ve loved my whole life.
When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Meanwhile, combine remaining ingredients in a saucepan. Spoon evenly over chops just before serving.
To begin with this recipe, we have to prepare a few ingredients. You can cook raspberry glazed pork chops using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Raspberry Glazed Pork Chops:
- Prepare 1/2 tsp dried sage, crushed
- Prepare 1/2 tsp dried thyme, crushed
- Take 1/4 tsp salt
- Prepare 1/4 tsp pepper
- Get 4 (4 ounce) boneless pork loin chops
- Make ready 1 tbsp butter
- Take 1 tbsp olive oil
- Take 1/4 cup seedless raspberry jam
- Get 2 tbsp orange juice
- Make ready 2 tbsp red (or white) wine vinegar
- Prepare 4 sprigs fresh thyme (optional)
I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again. But in reality, these Raspberry-Glazed Pork Chops are a quick-and-easy weeknight skillet dish. Remove from skillet and keep warm in preheated oven.
Instructions to make Raspberry Glazed Pork Chops:
- Preheat oven to 200°F.
- In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
- Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
- In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Feel free to glaze sauce over chops as well. Garnish with sprigs of thyme.
In the skillet, combine raspberry jam, orange juice, and vinegar. Add the fruit spread mixture to the same skillet. Cook and stir until heated through. Place on serving platter and spoon any remaining glaze in pan over all. Mix jam, vinegar, mustard and orange zest in small bowl.
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